Recipe per 1 Person
1 x Salmon Fillet, Skin Removed but Kept Aside
50g Sushi Rice
5 or 6 Broccoli Florets
25g Sliced Leek
100ml Soy Sauce
2 tbsp. Rice Wine Vinegar
1/2 Garlic Clove
Ginger, shredded (enough for your tastebuds)
Pinch of Salt
Pinch of Sugar
Handful of Sesame Seeds
1. The first job to tackle is to remove the skin from the salmon and then thinly slice the fillet.
2. You need to then mix the marinade for the salmon to lie in for an hour so mingle together the leek, rice wine vinegar, garlic, ginger, salt, sugar & around 25ml of the soy sauce and hide away in the fridge. I've put an hour as a minimum but the longer you can leave them co-habiting, the more the salmon will take on those wonderful flavours.
3. After around 40 minutes you can start the other accompaniments. Put the sushi rice in a pan and cover with 200ml of cold water then put a lid on and boil for around 15 minutes. Double check the packaging as brands differ. Once this time is up then turn off the heat, add the rest of the soy sauce to continue steaming and flavouring the rice.
4. Liberally sprinkle the previously cast aside salmon skin with salt and place in a very hot oven for 15 minutes to crisp up.
5. Place the broccoli florets in boiling water and cook for 5 minutes until tender.
6. So once the sushi rice has assimilated all the water it was boiling in, place in a bowl then drape the marinated salmon on top and broccoli around the outside. Drizzle the last drops of soy sauce over this, sprinkle some sesame seeds on top and have your salmon fish skin there to help shovel in!
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